Khichari or khichri or khichdi literally means mixture. It’s a dish from India and each khichari recipe is a representative of the region in India it comes from.
My recipe is ayurvedic in that it includes use of all six rasas or tastes which makes it a complete One Pot Meal.
Note : I use Opo squash in my khichari, available at most Chinese or Indian markets. The skin is light green in color but you may use any kind of zucchini or squash of your choice or carrot, chopped spinach.
All Indian cooking require use of quite a few spices which not only make the food aromatic but appetizing and allows proper digestion. Key to having good experience making any Indian food is to have all spices handy before you start cooking.
Serving size : One Pot Khichadi
- 2/3 cup rice
- 1/3 cup split mung beans (yellow in color)
- 1 1/2cup grated zucchini or squash of your choice, read note above
- 2-3 teaspoons grated fresh ginger
- 1 1/2 tablespoons ghee
- 1/4 teaspoon turmeric powder
- 2 inch cinnamon stick
- 2 cloves
- ½ teaspoon cumin seeds ( may substitute with powder)
- 1 bay leaf.
- 2 pinchs Asafoetida(optional)
- 1 ¼ teaspoon Salt
- 3 cups water
- Wash and soak rice and mung beans and keep aside for 15 mins and rinse.
- In a thick bottom saucepan heat ghee on low flame
- Once ghee is hot add cumin seeds, they should splutter a little, if not, allow ghee to heat up bit more
- Then add asafoetida, cinnamon, cloves, bay leaf, turmeric
- Stir a little
- Then add the rice , mung beans, squash and ginger and stir to coat well with ghee
- Add salt and water, mix
- Allow water to come to boil then lower heat to a simmer and partially cover pot
- Khichari is going to be mushy when done. Garnish with fresh coriander leaves.
Eat this with buttermilk on the side or small salad drizzled with little olive oil.
Add 1 inch pieces of red/green bell pepper or fresh corn kernels when boiling.